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Recipe Book

RULE THE KITCH

Congratulations on your purcha
the Ultimate Food and Drink M
the Master Prep Professional is
to transform fresh ingredients i

This recipe book gives you som
the pitcher and bowl for all of y

...for more recipes, visit www

HEN™

ase of the Ninja Master Prep Professional,
Maker. Unlike any product you’ve owned,
s high-powered and versatile allowing you

into extraordinary meals and beverages.

me great ideas for ways to use both
your food and drink needs.

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Recipes for
Master Prep Pitchers & Bowl

Frozen Drinks & Desserts

Strawberry Banana Smoothie . . . . . . . . . . . . . . . . . . 4
Banana Whip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Frozen Mojito . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Frozen Pomegranate Margarita . . . . . . . . . . . . . . . . 7
Creamsicle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Frozen Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . 9
Watermelon Slush . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Ninja Snow Cone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Frozen Peanut Butter Cup . . . . . . . . . . . . . . . . . . . . 12
Frozen Toffee Delight . . . . . . . . . . . . . . . . . . . . . . . . . 13
Caramel Banana Smoothie . . . . . . . . . . . . . . . . . . . . 14
Mocha Frozen Fusion Lite . . . . . . . . . . . . . . . . . . . . 15
Fresh Fruit Batidos . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Key Lime Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Dips & Marinades

Tuscan Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Babaganoosh (Grilled Eggplant Dip) . . . . . . . . . . . 19
Tzatziki (Cucumber Yogurt Dip) . . . . . . . . . . . . . . . . . 20
Orange Mojo Marinade . . . . . . . . . . . . . . . . . . . . . . . . . 21
Traditional Guacamole . . . . . . . . . . . . . . . . . . . . . . . . 22
Fresh Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Entrées & Soups

White Gazpacho Soup . . . . . . . . . . . . . . . . . . . . . . . 24
Country Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . 25
Skirt Steak With Chimichurri Sauce . . . . . . . . . . . 26
Creole Shrimp Po’ Boy . . . . . . . . . . . . . . . . . . . . . . 27
Smokey Black Bean Soup . . . . . . . . . . . . . . . . . . . 28
Broiled Salmon with Herb Glaze . . . . . . . . . . . . . . 29
Curried Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . 30

Table of Contents

Frozen Drinks Straw
& Desserts
What you
1 Ripe Bana
4 oz. Froze
6 oz. Fresh
2 oz. Froze

How to m
Add all ingr
pulses until

Makes two 8

wberry Banana Smoothie

u’ll need:
ana
en Strawberries
h Squeezed Orange Juice
en Strawberry Sherbet (optional)

make it:
redients into the 48 oz. pitcher and use long
l you’ve reached the desired consistency.

oz. Glasses

Banana Whip

What you’ll need:
1 Extra Large or 2 Small Ripe Bananas, peeled and frozen.
¾ Cup Low Fat (not fat free) Milk, or as needed
1 Tsp Vanilla extract
1 Tbsp Chocolate Chips
*1 Tsp Cinnamon Sugar

5

How to make it:
Cut the bananas into 1 ½ inch pieces and add to
the 48 oz. pitcher, top with the milk and vanilla.
Using short pulses blend until the banana is fully
pureed; it will have the consistency of frozen
yogurt. Pour into 2 small bowls and sprinkle with
chocolate chips and cinnamon sugar.

*Combine 2 Tbsp sugar and 2 Tsp cinnamon in small bowl.
Store in air tight container.

6

Frozen Mojito

What you’ll need:
2 Limes, Juiced
10-12 Mint Leaves
2 oz. Simple Syrup*
6 oz. White Rum
2 Cups Ice cubes

How to make it:

Add all ingredients into the 48 oz. pitcher and use
long pulses until well blended. Serve in 2 tall
rocks glasses, garnish with mint.

*Combine 4 Tbsp Sugar and 4 Tbsp Water in saucepan
on warm stove until sugar dissolves.

Frozen Pomegranate

What you’ll need How t

4 oz. White Tequila Add ing
2 oz. Triple Sec until we
½ Cup Pomegranate Juice of the g
1 Lime Juiced Pour th
3 Cups of Ice
Salt for Glasses
Lime wedges for Garnish

7

Margarita

to make it
gredients to the 48 oz. pitcher, use long pulses
ell blended. Run a lime wedge around the rim
glass and dip the glass in salt.
he frozen Margarita into 2 tall glasses.

8

Creamsicle

What you’ll need:
12 oz. Fresh Squeezed Orange Juice
6 oz. Low-Fat Vanilla Yogurt

How to make it:

Fill one 16 cube ice tray half with orange juice and
half with low-fat vanilla yogurt. Freeze 4-6 hours
or overnight. Combine frozen cubes with 6 oz.
of orange juice in the 48 oz. pitcher. Pulse 6-8
times until mixture has the consistency of a thick
smoothie.

Quantity depends on size of molds.

Frozen Hot Chocolate

What you’ll need: How to

4 oz. Milk or Semi Sweet Chocolate Chips, Put cho
2 Tsp Store-Bought Hot Chocolate Mix Stir occ
1 1/2 Tbsp Sugar and sug
1 1/2 Cups Milk and slo
3 Cups Ice temper
Whipped Cream cup of m
Chocolate Shavings the ice.
daiquiri
and cho

9

e

o make it:

ocolate chips in a double boiler over simmering water.
casionally until melted. Add the hot chocolate mix
gar. Stir until completely melted. Remove from heat
owly add ½ cup of milk until smooth. Cool to room
rature. In the 48 oz. pitcher, combine the remaining
milk, the room-temperature chocolate mixture and
. Pulse until smooth and the consistency of a frozen
i. Pour into 2 giant goblets and top with whipped cream
ocolate shavings.

10

Watermelon Slu

What you’ll need
4 Cups of Diced Seedless Watermelon
1 Tbsp Freshly Squeezed Lime Juice
Pinch of Salt (brings out flavors)
1 ½ Tbsp Sugar, or to taste
1 Cup Ice

ush

How to make it
Using the 48 oz. pitcher, add all the ingredients
and blend using short pulses at first, then follow
with 2 long until the fruit is pureed. Taste and correct
the flavor with sugar or lime juice if necessary.
Pour into tall glasses, add ice if desired.

Ninja Snow Cone

What you’ll need: How to

3/4 Cup White Sugar Make b
3/4 Cup Water and wa
1 Pkg Unsweetened Fruit Flavor Reduce
Drink Mix (13 oz. each) Remove
4-5 Cups Ice your ch
Punch b
the pow
squirt b
for up to

For Sno
the 48 o
is forme
Pour on

Makes 4

11

o make it:

basic simple syrup by combining sugar
ater in a saucepan and bringing to a boil.
e heat to medium and simmer for 3 minutes.
e from heat and stir in flavored drink mix of
hoice. Make Cherry, Grape, Orange, and Fruit
by following the same recipe and changing
wdered flavor. Place in resealable 12 oz.
bottle. Note: can be stored in the refrigerator
o a month.

ow Cone, place 4-5 cups of ice cubes in
oz. pitcher and use long pulses until fine snow
ed. Scoop into desired serving dish.
n flavored syrup and serve.

Snow Cones

12

Frozen Peanut B

What you’ll need
2 Cups Vanilla Ice Cream
¼ Cup Milk
2 Tbsp Chunky Peanut Butter
2 Tbsp Chocolate Syrup
6 Frozen Mini Peanut Butter Cups

Butter Cup

How to make it
Add all ingredients to the 48 oz. pitcher.
Pulse 5 to 6 times until blended.
Scoop into 2 ice cream float glasses.

Makes two 10 oz. glasses

Frozen Toffee Delight

What you’ll need: How to

1 Frozen Toffee Bar Break u
½ Cup Milk ingredie
2 Cups Vanilla Ice Cream times u
1 Tbsp Fudge Sauce
Makes tw

13

t

o make it:
up Toffee Bar while still in wrapper. Add all
ents in the 48 oz. pitcher and pulse 5 or 6
until blended.

wo 10 oz. Glasses

14

Caramel Banan

What you’ll need:
6 oz. Low-Fat Vanilla Yogurt
1 Cup Soy milk
1 Ripe Banana
1 Tbsp Caramel Fat Free Topping
1 Cup Ice
Pinch each of Cinnamon, Ginger and Clove

na Smoothie

How to make it:
Add all ingredients into the 48 oz. pitcher
and pulse 6-8 times until smooth.

Makes 2 Glasses

Mocha Frozen Fusion

What you’ll need: How t
Add all
½ Cup Strong Coffee use lon
3/4 Cup 2% or Fat Free Milk
2 Tbsp Lite Chocolate Syrup Makes tw
½ Tsp Artificial Sweetener
1 Cup Ice

15

n Lite

to make it:
l ingredients into the 48 oz. pitcher and
ng pulses until smooth.

wo 10 oz. cups

16

Fresh Fruit Bati

What you’ll need:
6 oz. Mango Sorbet
4 oz. Vanilla Ice Cream
½ Cup Fresh Mango
¾ Cup Whole Milk
1 Tbsp Honey

idos

How to make it:
Add all ingredients into the 48 oz. pitcher and
pulse 6-8 times until smooth and frothy.
Substitute your choice of fruit, ice cream
and sherbet to create your own variation.
Serve immediately!

Makes two 8 oz. cups

Key Lime Pie

For the crust: How t

10 Graham Cracker Crumbs For the
1/4 Cup Sugar in the 4
6 Tbsp (3/4 stick) Unsalted Butter, melted Pulse u
the side
For the filling: Bake fo
Wipe o
4 Extra-Large Egg Yolks, at room temperature
1/4 Cup Sugar For the
1 14 oz. Can Sweetened Condensed Milk pitcher,
2 Tbsp Grated Lime Zest long pu
3/4 Cup Freshly Squeezed Lime Juice (4 to 5 limes) zest an
Preheat the oven to 350 degrees F. Pour in
Cool th
serve th

17

to make it:
e crust, break the graham crackers, and place
40 oz. pitcher with the sugar, and butter.
until crumbs. Press into a 9” pie pan, making sure
es and the bottom are an even thickness.
or 10 minutes. Allow to cool completely.
out the pitcher with a paper towel.

e filling, add the egg yolks and sugar to the 40 oz.
r, and pulse 2 to 3 short pulses and then 5 to 6
ulses until thick. Add the condensed milk, lime
nd lime juice. Pulse again until well combined.
nto cooled pie shell and bake for 30 to 40 minutes.
he pie for several hours, decorate with cream or
he cream on the side.

Dips & Marinades Tusc

Master Prep Bruschett
1 Cup Cherr
¼ Cup Red
2 Tbsp Oliv
1 Tsp Balsam
½ Cup Fres
Salt and pe

To make t
Place all ing
pulse 3 to 4
is uniform in
and set asid

Assemble
Cut the Fre
and grill on
Spread the
mixture. Ga

can Bruschetta

ta Topping Tuscan Bean Spread
ry Tomatoes 1 (15 oz.) Can Cannellini Beans,
d Onion, cut into 4 pieces drained and rinsed
ve Oil ¼ Cup Loosely Packed Parsley Leaves
mic Vinegar 2 Tbsp Fresh Lemon Juice
sh Basil Leaves 1 Tbsp Olive Oil
epper to taste 1 Garlic Clove
Salt and pepper to taste
1 Loaf French Bread
2 Tbsp Olive Oil

the Bruschetta Topping To make the Tuscan Bean Spread
gredients in the bowl and Using the same bowl (no need to wash),
4 times until tomato mixture add all the ingredients for the bean
n size. Pour into a small bowl spread, pulse until the mixture is smooth.
de.

e the Bruschetta
ench bread into ½ inch thick slices, brush with olive oil
n each side until lightly golden brown. Cool to room temperature.
e bean mixture on the grilled bread and top with the bruschetta
arnish the plate with fresh basil.

Babaganoosh (Grilled

What you’ll need: How t

2 Large Eggplants (approx 2 lbs) Wash th
2 Garlic Cloves the stea
2 Scallions turning
4 Tbsp Italian Flat Leaf Parsley flesh is
4 Tbsp Fresh Squeezed Lemon Juice scoop o
2 Tbsp Plain Yogurt
2-3 Tbsp Extra Virgin Olive Oil In the 4
½ Tsp Ground Cumin juice an
Salt and Fresh Ground Black Pepper to taste olive oi
pureed
olive oi
Serve w
assortm

Makes a

19

d Eggplant Dip)

to make it

he eggplants and prick in a few spots to allow
am to escape. Grill them over a medium flame;
g frequently, until charred on all sides and the
s soft. Let cool and then split lengthwise and
out the flesh.

40 oz. pitcher add garlic, scallion, parsley and lemon
nd pulse until all items are minced. Add eggplant,
il, cumin, salt and pepper and pulse until items are
d. Adjust seasoning and serve in bowl with additional
il drizzled on top and garnish with parsley sprigs.
with warm pita wedges, your favorite bread or an
ment of raw vegetables.

about 2 ½ Cups

20

Tzatziki (Cucum

What you’ll need:
16 oz. Greek Style (Thick) Yogurt
1 Seedless Cucumber
2 Tbsp Kosher Salt
5 Garlic Cloves, Peeled
2 Tbsp Red Wine Vinegar
3 Tbsp Extra Virgin Olive Oil
12 Fresh Mint Leaves
Fresh Ground Black Pepper

mber Yogurt Dip)

How to make it:
Wash cucumber and remove ends. Cut into 1 ½”
sections and place in pitcher. Pulse to reduce to
a coarse grate. Place in a separate colander and
add 1 Tbsp of the kosher salt. Press cucumber
through colander to remove excess liquid.

Add yogurt, cucumber, garlic, vinegar, olive oil,
mint, salt and pepper into the 40 oz. pitcher and
pulse until sauce is smooth. Serve with meat, fresh
veggies or your favorite crackers.

Makes about 2 ½ Cups

Orange Mojo Marinad

What you’ll need:

1/2 Cup Orange Juice
4 Garlic Cloves, Peeled
Juice from ½ Lime
1/2 Tsp Cumin
¼ Cup Fresh Cilantro leaves
1/2 Tsp Red Pepper Flakes
1/2 Tsp Dried Oregano
3 oz. Fresh Mango Slices
Salt and Fresh Ground Black Pepper

21

de

How to make it:
Add all ingredients into bowl and pulse until
smooth. Pour into resealable bag with either
chicken breast or pork cubes. Let marinate
2-4 hours or overnight before grilling.

Will marinate about 1 lb of Chicken or Pork

22

Traditional Guac

What you’ll need:
2 Hass Avocados, ripe but firm, cut in 2” pie
2 oz. White Onion, cut into 1” pieces
1 Garlic Clove
½ Medium Beefsteak Tomato, cut in 4 piece
Juice from ½ Lime
15 Cilantro Leaves, whole
½ Tsp Kosher Salt
Hot Sauce to taste

camole

eces How to make it:
es
Add all ingredients into the 40 oz. pitcher and
pulse until desired consistency is reached.
Serve with your favorite chips

Makes about 1 ½ cups

Fresh Tomato Salsa

What you’ll need: How t

4 Roma Tomatoes, cut in 4 pieces Add all
¼ Small White Onion Use sh
1 Serrano Chilies, split and deseeded consist
1 Tbsp Whole Cilantro Leaves chips a
½ Tsp Sugar
½ Tsp Salt Makes a
Juice from ¼ Lime
Pinch of Oregano
Pinch of Cumin

23

to make it:

l ingredients into the 40 oz. pitcher.
hort pulses, about 3 times until desired
tency is reached. Serve with your favorite
and guacamole.

about 2 ½ cups

Entrées & Soups Whit

Master Prep What you

4 oz. Blanch
3 Garlic Clo
4 Medium S
5 Tbsp Extr
4 Tbsp Spa
4 Cups Iced
1 Tsp Salt o
3 oz. Seedl

How to m

Soak the br
garlic, and s
Add bread
emulsion is
Pulse once
Drizzle with

Serves 4

te Gazpacho Soup

u’ll need:

hed Almonds
oves, peeled
Slices of French Bread, crusts removed
ra Virgin Olive Oil
anish Sherry Vinegar
d Water
or to taste
less Green Grapes

make it:

read in the ice water and set aside. Combine the almonds,
salt in the 40 oz. pitcher and pulse until processed but not smooth.
into pitcher and alternate with the olive oil pulsing until
s formed. Add vinegar and remaining water. Season to taste.
e more. Pour into small soup bowls and garnish with sliced grapes.
h additional olive oil.

Country Chicken Sala

What you’ll need How t

16 oz. Boneless Cooked Chicken, cut in 1” pieces Add all
½ Small Onion, quartered 3-4 time
1 Celery Stalk, cut in 1” pieces Adjust
1 Cup Low Fat Mayonnaise greens
1 Tsp Country Dijon Mustard seedles
½ Tsp Dried Tarragon and arr
1-2 Tsp Fresh Lemon Juice
10 Sprigs Curly Parsley Serves 4
Salt and fresh ground Black Pepper to taste
1 Pkg Mixed Greens, washed and cut
1 Beefsteak Tomato, sliced
1 Small Cucumber, sliced
2 Cups Red Seedless Grapes
4 Slices Multigrain Bread

25

ad

to make it
l ingredients in the 40 oz. pitcher and pulse
es, or until desired consistency is reached.
seasoning. Serve on a bed of mixed
s with sliced tomatoes, cucumbers and red
ss grapes. Cut bread into 2 wedges
range on plate.

4

Recipes for the Master Prep Pitcher